Bakery Technology

Author: Bao Zhiping
Publisher:
Publish Date: 2002-05-01
Features: This book is a vocational education textbook for Chinese cuisine cooking in secondary vocational schools, organized and compiled by the Vocational and Technical Education Department of the State Education Commission. It is part of the planned textbooks by the State Education Commission. The entire book is written based on the industry's standards for intermediate worker technical proficiency. The main content of this book includes: basic techniques for pastry making, filling preparation, solid dough products, leavened products, flaky products, rice-based products, rice flour products, other ingredient products, and regional-style pastries. This book can be used as a textbook for Chinese cuisine cooking in vocational high schools, secondary vocational schools, and technical schools. It can also serve as training material for hotel and restaurant staff, as well as a self-study resource for culinary enthusiasts.